OK. This is an awesome French restaurant in Eagle, ID, just west of Boise. I know of no other French restaurant in the area of this caliber. Definitely a 5-Star restaurant! It really replaces Le Café de Paris and Andrea’s. Both of which have closed. Great interior ambiance – like sitting in a French café. The patio offers seating also, but on our visit, it was very hot. You may also have live music on the patio. It would be best to call for reservations if you decide to go. Both Chef Franck and his wife Michelle are very warm, charming and interesting. Anxious to answer question you may have. Here is some of the dishes we had and they were awesome. Delicious! Beautifully presented. Enjoy. We did. We’ll be back! Left-Click any of these photos to see them enlarged.
Ah yes! Once again a really good steak dinner at Ruth’s Chris. Good chicken also. Good service. Polite service. Great food. One of the better restaurants in Boise that ranks a definite 5-Star rating. Kids are welcome, but you also need deep pockets. Happy Hour from 4 – 6 with specials at that time only. Here are some photos of our visit and hopefully you will get an idea of the superb food. Cheers. Here is a link to Ruth’s Chris Steak House, their Menu and their Happy Hour Menu.
Oh yes! ‘Tis the season for crab. At least the season for Blue Crab – if you can find them. (see photo below) No, that is a Dungeness crab pictured here. I suppose if you had to, you could use the Dungeness. So a little twist on the standard apple, or fruit, strudel. Let’s try a Crab Strudel with a Salmon Pasta Salad. Robin directed me on how to make the salad. It’s one she “dreamed” up. There is no recipe as such.
For the strudel, probably the most difficult part is finding the garlic scapes. What? From Mother Earth News,
…The scapes are the flower stems that garlic plants produce before the bulbs mature. Growers often remove the scapes to push the plant’s energy toward bigger bulbs, and when harvested while they are young and tender, the scapes are delicious.
And from About (dot) com,
Many gardeners simply toss their scapes in the compost, but garlic scapes are both edible and delicious, as are the bulbils. Along the same lines, young garlic plants that are pulled to thin a row are referred to as “green garlic”. Used in the same manner as green onions, these too make excellent eating.
Here is how we made the Crab Strudel. You can get the recipe above. Cheers and have fun with this.
And if you wanted to know more about strudel – inquiring minds need to know, Wikipedia says,
The best-known strudels are Apfelstrudel (German for apple strudel) and Topfenstrudel (with sweet soft quark cheese, in Austrian German Topfen), followed by the Millirahmstrudel (Milk-cream strudel, Milchrahmstrudel). Other strudel types include sour cherry (Weichselstrudel), sweet cherry, nut filled (Nussstrudel), Apricot Strudel, Plum Strudel, poppy seed strudel (Mohnstrudel), and raisin strudel. There are also savoury strudels incorporating spinach, cabbage, pumpkin, and sauerkraut, and versions containing meat fillings like the (Lungenstrudel) or (Fleischstrudel).
Traditional Hungarian, Austrian, and Czech strudel pastry is different from strudels elsewhere, which are often made from puff pastry. The traditional strudel pastry dough is very elastic. It is made from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel or kitchen paper. Purists say that it should be so thin that you can read a newspaper through it. A legend has it that the Austrian Emperor’s perfectionist cook decreed that it should be possible to read a love letter through it. The thin dough is laid out on a tea towel, and the filling is spread on it. The dough with the filling on top is rolled up carefully with the help of the tea towel and baked in the oven.
When one reaches a given year, let’s say 60 or there abouts, one really should celebrate ones birthday over several days. And one should have plenty of food and wine! I do believe that Robin had just that this year!! Happy Birthday, Honey! Let’s start the celebration on Sunday, September 14 with a dinner that Marnie and Mac made. Thanks to Sophia and Chris, too, for helping with this event. Look what we had.
Then we had to rest for a while after eating all of this. This is the Birthday Rule: When it is your time to celebrate, YOU get to choose where you want to go for dinner. Any place in town. U-Pick-It! Robin chose Chandler’s Steak House this year. Good Choice. Look at this spread, and they knew it was her Birthday! Thank-You for a great dinner. The food, The Staff and the Wine were all super!
So there you have it. Several awesome meals. Here’s to next year!! Cheers.
The wines tonight came from around the world with stops in Italy, Spain, New Zealand, Tuscany and France. The food came from different cruise lines and indeed was Cruise Food. And if you have ever been on a cruise and have eaten onboard, you know what a dedicated support team the kitchen Exec Chef has.
When Cristi prepares these tastings, she also has a dedicated support team and it is about time that I recognize them and tell them publically how much we appreciate their time and effort.
Tommy, Cristi’s husband, keeps the dinner plates moving and remembers that I like bread with my meals.
Austin and Bailey, Cristi’s children, help by serving, bussing the tables and setting the tables up.
Peggy Hand-Behrens researches the menu, sits down with Cristi and pairs the wines with the food, and then prepares some of the entrées. She also helps to pour the wine and prepare the dishes. She is one busy Lady!
Joseph Geist, when he is available, helps to pour the wines.
To all of these folks a BIG Thank-You! Your efforts are really appreciated and without your support, the program may not exist. So if you participate and enjoy these dinners, please let these folks know how much you appreciate them and the service they give.
On December 28, the Boise Foodie Meet-Up group – see their link in the sidebar – visited Bodovino Wine Bar (an excellent website!) and the experience was a good one. Good food, really good service and a unique venue. You purchase a “card” with some dollar amount, and then you can visit up to 144 different wines (see photos below) and get whatever wine you desire and whatever amount you wish, 1oz, 3oz or 5oz. Each wine and each amount has a different price and they range from $1.00 to $12.00 (the highest I found).
The tapas that we had was very good. A nice selection of cheese, pasta (pizza) and antipasti. They have a full selection of menu items, including salads and sliders, and all seem to be reasonably priced. Overall – a good experience. I will rate them 4-Stars out of 5-Stars. The room that we were in, there are several, was very noisy and loud. Otherwise, good. We will probably return. Please enjoy these photos. You will get some idea of the ambiance and of the tapas. Cheers!!